Dumplings on Kefir Dough with Beef and Mushrooms

On culinary forums, many copies are broken in attempts to find out what kind of perfect dumplings it is. Is it necessary to do it only with flour and water, is it worth adding eggs, and even more so milk or kefir. Let's not get into debate, but rather let's go and stick some dumplings. And knead the dough on kefir - it turns out to be very tender and elastic. In our opinion, this option also has a right to exist.

On culinary forums, many copies are broken in attempts to find out what kind of perfect dumplings it is. Is it necessary to do it only with flour and water, is it worth adding eggs, and even more so milk or kefir. Let's not get into debate, but rather let's go and stick some dumplings. And knead the dough on kefir - it turns out to be very tender and elastic. In our opinion, this option also has a right to exist.

Ingredients

• 300 g fatty beef
• 200 g fresh mushrooms
• a handful of dried mushrooms
• 1 large onion
• 2 tbsp. l. vegetable oil
• salt
• freshly ground black pepper
• 2.5 cups flour
• 2 eggs
• 0.5 cups of kefir
• 1/4 tsp salt

Directions

1. Pour boiling water over the dried mushrooms and leave for at least 1 hour.
2. Combine eggs with kefir and salt in a large bowl. Sift flour into this bowl and knead the dough. Transfer to a work surface and knead well with your hands. Roll the dough into a ball and leave for 30 minutes, covered with a bowl.
3. Boil dried mushrooms until tender, then chop finely. Save the broth and cool.
4. Cut fresh mushrooms into small pieces. Peel and finely chop the onion. Heat oil in a skillet, add onion and fry, stirring occasionally, until golden brown. Transfer to a plate. Fry mushrooms in the same pan, add a little salt, add dried mushrooms and onions and cook together for 3-4 minutes. Remove from heat and cool slightly.
5. Grind the beef. Add mushrooms, salt, pepper and add some mushroom broth. Stir the filling well.
6. Roll out the dough into a thin layer on a floured work surface. Using a glass, cut out 5 cm circles. Place the filling on the dough and pinch the edges of the dumplings.
7. Boil the dumplings in plenty of salted boiling water, 5 minutes. after surfacing. Serve with sour cream.